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Crock Pot Corn Casserole

Crock Pot Corn Casserole

Course Side Dish
Cuisine American
Keyword corn-recipes, crockpot-corn-casserole, easy-corn-recipes, slow-cooker-corn-pudding
Prep Time 10 minutes
Cook Time 3 hours
Stand time 5 minutes
Servings 12 servings
Calories 256kcal


  • 1 15 oz can creamed corn
  • 1 16 oz package frozen sweet corn thawed
  • 1 8.5 oz box cornbread and muffin mix
  • 1 8 oz container sour cream
  • ½ cup butter melted
  • 2 large eggs
  • ¼ cup granulated sugar
  • tsp ground nutmeg
  • 2 cups shredded mild cheddar cheese
  • chopped chives or green onion for garnishing


  • Spray the bottom and sides of a 6 quart slow cooker with cooking spray. (May use a 3 or 4 quart slow cooker, just adjust the cooking time)
  • In a mixing bowl, whisk together creamed corn, corn, cornbread mix, sour cream, butter, eggs, sugar and nutmeg. Add 1 cup cheese. Mix well.
  • Pour into slow cooker, stir gently just to make sure corn is evenly distributed. Place doubled paper towels over the opening and place the lid firmly on top.
  • Cook on high for 2-3 hours or until set and a toothpick inserted into the center shows moist crumbs. Top with remaining cheese and let stand uncovered for 5 minutes prior to serving. Garnish as desired.


Oven Method: Preheat oven to 350°F. Spray a 11 x 7 inch baking dish with cooking spray. Spread evenly in dish and top with reserved 1 cup cheese. Bake for 45-55 minutes or until a knife inserted into the center shows moist crumbs.


Serving: 1serving | Calories: 256kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 361mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg